Leek, Spinach & Mushroom Soup

Keep these basic ingredients on hand and whip up a soul satisfying elegant soup on a minute's notice! Yet another "freezes wonderfully" dish. Make a double batch, freeze in portion containers and enjoy at your leisure.

Ingredients (makes 4 generous servings)

• 3 14-oz cans chicken broth
• 8 oz water
  
• 3 cups fresh baby spinach or 1/2 cup frozen, chopped
• .5 leek, white part thinly sliced
  
• 1.5 cups brown button mushrooms, sliced
• 2 oz white wine (optional)
• 1 wedge feta cheese, crumbled
• 2 tbsp fresh chives, chopped
• 2 cloves garlic, minced
  
• 2 tsp olive oil
• 1 tbsp sun dried tomatoes, minced (optional)
• .5 tsp dried thyme
  
• 1 tsp white pepper & salt
  

In nonstick saute pan heat olive oil on medium. Add leek and garlic, saute until translucent, about 5 minutes. Add mushrooms and cook over medium until mushrooms give off their liquid and are lightly browned.

Add chicken broth, water, wine, thyme, feta cheese, pepper and salt. Heat through until cheese melts. Taste and adjust seasonings. Whip with an immersion blender if a smoother consistency is desired.

Ladle into warm bowls. Garnish with reserved feta, sun dried tomato & chives. Enjoy!

Nutrition Info (per serving)

• Calories: 88
• Protein: 8 gm
• Carbs: 5 gm
• Fat: 4 gm

We did a nutritional analysis of this Kimkins friendly recipe. The nutrition numbers are impressive! One serving has 40% more potassium than a banana!

Percentage of RDA (per serving)

• Vit A: 19%
• Vit C: 16%
• Vit B6: 14%
• Vit B12: 15%
• Riboflavin: 26%
• Niacin: 24%
• Calcium: 11%
• Iron: 11%
• Phosphorus: 19%
• Potassium: 519 mg (banana has only 361 mg)